Melon Balls with Fresh Mint
Nothing surpasses the fragrant, sweet flavor of a ripe melon, but finding a good one can be tricky. Most melons are at their best from early summer to mid-fall. For a pretty presentation of this dessert, use a variety of melons in an array of colors. Orange-fleshed cantaloupe and pale green honeydew should have a strong, sweet aroma; as they ripen they become softer and the blossom ends give slightly when pressed. Juicy, red-fleshed watermelons should sound hollow when thumped, and the white patch on one side should be small.
Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cantaloupe | 1 cup diced (160g) | 53 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Watermelon | 1 cup diced (152g) | 46 |
| Salt | 1 tsp (6g) | 0 |
| Melon | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 to 3 ripe melons, such as cantaloupe, honeydew, Crenshaw, casaba or watermelon, or a combination
- Pinch of salt
- 1 to 2 Tbs. sugar
- 12 fresh mint leaves